Directions

ay a large sheet of heavy duty foil in a roasting pan. Place pork roast on foil. Rub pork all over with garlic and seasonings. Arrange onion slices over top. Wrap foil around the pork roast. Bake at 350° for about 4 to 5 hours, to about 185° F.The meat should be falling apart. Let the roast cool a bit, then begin to shred with forks or chop, discarding as much of the excess fat as possible.Sauté chopped onions in a little oil until tender.

Put shredded pork in slow cooker or a large saucepan or Dutch oven. Blend in vinegar and barbecue sauce, along with the cooked chopped onion. Heat thoroughly on LOW setting or over low heat; serve hot with split buns, coleslaw, and beans, if desired. Also great with potato salad for a bigger meal.

I used a whole pork shoulder. The meat had good flavor & was not greasy. You wouldn't even need to add the barbeque sauce. I allowed 4 1/2 hrs. for roasting, but should have kept it in the oven for the full 5 hrs. Although the internal meat temp was 185, some of the roast did not shred easily.
- 11/21/08